Easy Keto Chocolate Snack Cake – Low Carb

Unassuming and foolproof, this Easy Keto Chocolate Snack Cake comes together in just seconds in your blender. Pop it in the oven and brew a pot of coffee for the perfect morning or afternoon snack! Top with your favorite keto frosting or just dust with quality cocoa powder like I did!

When I first made this low carb chocolate blender cake last week, I wasn’t sure what to think of it. It didn’t come out quite the way I expected, and I considered scrapping it and having another go. Before I did though, I made a cup of coffee and had a slice while I answered some emails.

This simple chocolate cake snuck up on me, it really did. After about the third bite, I wasn’t even mad that this easy keto chocolate snack cake didn’t come out as dark and rich as I’d hoped. I was really enjoying the subtler, but still lovely chocolate flavor and hints of vanilla that it delivered.

It was delicate and slightly spongey in texture, but not in an unpleasant way.

To say that this easy keto chocolate snack cake was perfection with an afternoon espresso doesn’t even do it justice. I also had a slice for breakfast with my coffee two mornings in a row, and it had a completely different personality when chilled.

With a pleasant density reminiscent of cheesecake, it melted in my mouth almost as though frosting were built into it.

Very hard to accurately describe, but thoroughly enjoyable.

So in the end, I decided to post this easy keto chocolate snack cake recipe as is, because in its own way it really is a stand out cake.

Not epic in the classic towering layer cake way, but for a snack, a brunch, or even a casual dinner with friends, this simple but delicious low carb chocolate cake deserves a place on your table or in your lunchbox.

Easy Keto Chocolate Snack Cake Recipe Notes:

If you want to make this cake dairy free, simply replace the butter with coconut oil.

I can’t stress enough that as with all chocolate desserts, but especially this one – USE A GOOD QUALITY COCOA POWDER! Don’t reach into the back of your baking cabinet for that dusty canister of Hershey’s cocoa powder that’s been there since 1997 and expect good results. Taste whatever cocoa powder you’re going to use – is it awful and super bitter? Then your cake will be too. Your cocoa powder won’t be sweet, but it should at least taste and smell like chocolate – if it does then you will be OK.

Check out the IBIH pantry page for my recommendations for cocoa powder and other ingredients to get the best results.

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So glad I found your recipe for this cake. It turned out fabulously on my very first attempt. It was lovely, moist, and light. It’s perfect for an afternoon treat or dessert after dinner. I will try out a frosting sometime to dress it up a bit, but it’s so good as is. Thank you for creating this one!

This snack cake is absolutely delicious! Made as written with couple of minor changes. Only had reg unsweetened almond milk so added little dash of vanilla extract. Also cut back on swerve by just a little and added several drops of vanilla stevia. Used hand mixer since I do not have a blender and baked in an be 8×8 Pyrex for about 55 min. Does not taste like a low carb cake.at all. So good. Will make this one often. Thank you Melissa!!

Hi, I made this today and by far tastes just like I went to a bakery!!! Seriously did not feel like I was missing anything with this cake !! Quick question, I don’t do net carbs. Just total carbs, do you know the total carbs coubt for one slice ? Thank you!

Oh my goodness!!! This was amazing. It honestly tasted better than regular chocolate cake. My husband had it with his coffee every morning and I’d treat my self to a slice after a long workout. Having this cake really curbed my cravings while in Ketosis, I was able to break through my plateau. Mostly because I wasn’t cheating with regular chocolate. Thank you, thank you, thank you! Can’t wait to make it again. We topped it with sugar free whipped cream.

This cake is amazing! Thank you so much for this recipe. I’m making it for the second time this evening. It’s definitely pricy to make, but totally worth it. I’m eating Ketogenic to lose a few pounds and this cake has been a life saver since I am addicted to baked goods! I wasn’t able to get a good blend in my blender and had to do some stirring by hand. Maybe it’s time to invest in a Blendtec.

Since the cake turned out so yummy the first time, I had the idea to make mini cupcakes this time. I just pulled them from the oven (cooked in even less time than the cake) and they look fantastic. I’m hoping that after cooling, I’ll still have the wonderfully chocolate mini treat that I can fool my brain into thinking I’m eating more than allowed because of the smaller portions. So, fingers crossed 🤞; usually the low carb cupcakes I’ve made end up sticking majorly to the papers.

This cake is so yummy! I made a couple of modifications because I live in a dry climate. My batter needed more moisture to move around in the blender. So I subbed half the Swerve for two droppers full of stevia and added an additional 1/4 cup of almond milk. It’s perfect! Reminds me of the Devil Foods cake I adored as a child. I’m enjoying some with tea this morning for breakfast.

Some days a girl’s just got to have chocolate cake… Mellissa, I made this cake today. It turned out fabulous. I was wary because of the “negatives” you cited; but, this cake wasn’t at all spongy or dry, etc. It is moist, chocolaty and delicious — wasn’t the average low carb cake that we usually have to “deal” with. I used my Ninja processor bowl instead of a blender & let it run about 3-4 minutes instead of 2. Scraped down the bowl in between. I subbed unsweetened Cashew milk for the vanilla almond milk & sweetened it w/about 1/4 teaspoon of vanilla stevia. I also pulled it from the oven after 50 minutes because it…was…done.

It almost reminds me of that box cake mix from the 70s, “Snackin’ Cake” (came with its own cake pan). This is so much better, though — and healthier, too.

This may be replacing your chocolate brownie mug cake when I can spare the extra carbs.

I added 2T cocoa, 1/2c PB2 and 1/2c cream cheese to make it more like a cheese cake, and used my muffin pan for portion control, full of flavor and creamy velvet texture, perfect Valentines treat with red dye💟💋💘

Melissa your recipes have taught me how to cook with almond and coconut flour, getting the right consistency. When I need something sweet I turn to IBIH🍩My 2 faves are the avacodo truffles and the pancakes. And of course the meals are ALWAYS easy, satisfying and delicious ☺

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My name is Mellissa Sevigny, and I use my culinary powers for good here at IBIH by creating delicious and satisfying low carb & keto recipes. If you’re looking to lose weight, feel amazing, AND eat some of the best food you’ve ever tasted – you’ve come to the right place. Welcome! Dig deeper →